The Taj Banjara is hosting a special food festival for lovers of authentic Pakistani cuisine, at the Kebab-E-Bahar restaurant, from 21st March to 6th April. Chef Sheikh Mateen Hameed and Chef Mir Alam from Hotel Pearl Continental, Peshawar, have been specially flown down to recreate the cuisine. With 25 years of experience, Chef Sheikh Mateen Hameed has served some of India's great statesmen like Atal Behari Vajpayee and Farooq Abdullah, during their visits to Pakistan.
Some of the specialities on the a la carte menu are Peshawari Pulao, Chappli Kebab, Mutton Namkeen Gosht, Chicken Sajji, Makrani Joints, Gawadari Jhinga Biryani, Lahori Tali Machchli, Taka Tuk, Haleem, Nahari, Mutanjan, Suji Halwa and Gajjar Halwa.
Pakistani cuisine is as diverse as its people. It varies from region to region within Pakistan, reflecting the country's ethnic, cultural and culinary diversity. Most of Pakistani cuisine has Afghan-Turkish-Iranian roots, and uses an abundance of spices. Meat is a major part of the Pakistani diet, as are vegetables and beans. Wheat and rice form the staple of Pakistani diet. The content of the spices can range from very spicy to mild, although spicy dishes are more popular.
The cuisine in Sindh and Punjab is hot and spicy, and is identical to that in northern India, while the North-West Frontier Province and Baluchistan cuisines are similar to dishes found in Afganistan and Central Asia. Their main course is served with bread (naan) or rice along with salad. Assorted fresh fruits or desserts are taken at the end.
Please contact 2339-9999 for further details.